brine for chicken recipe
While it may seem like brining and marinating serve the same function and purpose they are different. Marinating is commonly used to tenderize meat. The meat is soaked in a liquid solution that is often acidic with seasonings and aromatics. While marinating does add flavour, it is generally used for those cheap tough cuts of meat. It is possible that the combination of ingredients in the liquid can serve both a marinating and brining function.
The main ingredients in a wet brine is salt and water. I use a ratio of 1 cup of table salt for every 4 litres of water. You could actually stop with these two ingredients and have a very simple brine.
I like to add a few more ingredients to my chicken brines. Adding a little bit of sugar enhances the flavour and I also find that it helps with browning the skin of the chicken when it is roasted. Instead of sugar, you could also add maple syrup, honey, or other sweetener to add a more unique sweet flavour.
Regarding spices, I typically add a few bay leaves and some black peppercorns. The spices or seasonings you choose to add here could really change
brine for chicken recipe, recipe chicken and noodles
